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Boiled bacon with paprika and green garlic

Boiled bacon with paprika and green garlic

I had fresh Mangalita pork bacon. I didn't melt it all or smoked it, I kept two beautiful pieces [as I like it with a strip of meat] on my belly. I didn't have to use cabbage juice for boiling so I "guessed" something. I replaced the cabbage juice with the juice from the marinated donuts. What can I tell you? As soon as they saw the boiled bacon on the table, the guests were watching it. And .... ,, it melted '' fast !!!: D A tasty, clean, and much healthier appetizer than any processed sausage.

Boiled pork goat with paprika and garlic

Boiled pork goose, with paprika and garlic: a simple recipe, prepared naturally, without chemicals, only with brine and spices. You can smoke it, if you want. You can choose between a written recipe and a video recipe.

Boiled pork goat with paprika and garlic

We prepare many types of smokers, and now that the weather has cooled, it is the perfect time to prepare them. One of our favorite recipes is boiled and spiced pork goose, with plenty of paprika and garlic.

Ingredients for the recipe for boiled pork goose

Boiled pork goose with paprika

• 3 kg of pork goose
• 2 liters of water
• coarse salt
• thyme
• dafin
• peppercorns
• ground pepper
• Paprika

How do I prepare the recipe for boiled pork goose with paprika?

You can read the recipe written below or you can watch the video recipe.

We clean and wash the pork very well.

Then, cut it into pieces, so that it is easier to penetrate to boil.

Add 5 tablespoons of coarse salt to the water. Mix very well to dissolve the salt.

I used a saucepan, close the saucepan and leave it like that for an hour or two, until we see that the water is red. We are interested in removing the blood from the pieces of pork goose.

We change the water a few times, until it stays clean.

Add coarse salt over the pork gum, 2-3 bay leaves, a tablespoon of peppercorns and a teaspoon of thyme.

Let the goose stand for at least 2 hours, it is ideal to stay overnight, in 2-3 days the ham or pork goose is ready to be boiled.

I used the juice from the sauerkraut to boil the pork gizzard, so we will get a very special tenderness and taste. You can find my sauerkraut recipe here.

We put the bacon to boil, there is no problem if they have more spices. The pieces of bacon must be covered with juice.

We can also add bay leaves, hot peppers, peppercorns, thyme to the juice. Be very careful not to add too much thyme, as it will give a bitter taste.

Boil the meat until the fork enters easily into the goose or pork bacon.

We prepare the spice mixture that we will use: 2 finely chopped garlic cloves, 1 teaspoon of thyme, 1 teaspoon of pepper, 2 tablespoons of paprika (you can use hot pepper, if you want).

In the spice mixture we add a little of the juice in which the pork was boiled. Mix everything very well, until you get a paste of uniform consistency.

Grease the pieces of bacon with this paste. It's good that the bacon is hot.

Let the boiled pork chop pieces dry. I empty each piece and put it in the freezer. We take it out every time we want a piece and we have it for a long time.

You can also smoke pieces of bacon or pork goose, if you wish. Smoking is done at the beginning, after the spices.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Bacon boiled with garlic. The secret recipe of housewives, which you do not have to do under any circumstances

season cold is the right time to prepare bacon. A popular recipe especially in Transylvania is also the recipe for bacon boiled, garlic and powdered with paprika. Bacon boiled with garlic You also need to know that bacon must boiled in an aromatic juice, but there is also the option of boiling cabbage, because bacon to lose from […] The post Slanina boiled with garlic. Recipe secrete of housewives, what not to do under any form appeared first on IMPACT.

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Goose with paprika, bacon with garlic

Beyond computer screens, away from the internet, tablets, smartphones, LCDs and other shapes, in the fluff of the first snow, old things happen to real people, dressed in heavy coats, armed with axes and knives, carrying in their arms basins with blood, lighting fires with the smell of burnt hair driving away bad parts, looking hypnotized, with troubled eyes of drink, the sacrifice of winter.

After the ritual and cleansing sacrifice and burning, the Great Animal is carried away with snarls and steam wafers coming out of unshaven lumps, on the kitchen table to be scientifically cut and divided by people skilled in whose blood still flows the primordial essence in which the primordial essence still flows. life and death were mixed from the beginning.

Mucous and scruffy, the squirrels cleaned the heads of garlic around the corners, waiting from the blood-red and cold hand for the first piece of rind rolled through the bowl of salt. During this time, the cauldron of polenta snorts on the stove, intoxicated by the smells of the kettle with brandy soaked in sugar and pepper that whistled loudly next to the small house that takes its place waiting for the first ritual mouthful.

Going over the theory of relations between Romanian and pig, I call you during this period in the magical realm of crap, among pots, pans and spices, inviting you not to forget that, among the noble talents of the petty bourgeois city, must make its place and a few more barbaric grips to which tradition obliges him, in the hope that, awakened by the smell of my words, you will not raise a generation convinced that hams and sausages grow in the supermarket warehouse and, as serious people as you are, you will put the knife in them. hand and raw meat dressing beforehand, pouring them into a frosty baptism a cup of mulled wine on the last Play Station and one of boiled brandy on the keyboard.

Anticipating the acts of this work that is played with the house open every local winter, here is a possible prelude meant to get us used to the Wagnerian madness of smoking, boiling with rest time and lard trills.

This is the moment when the man of the house abandons the meat mincer and sweats through the pots desperately that someone could have stolen, for the drum or sarmale, the piece of ham from the pork goose, born and raised for a specific purpose, a noble mission. also proved by the purple garment he will wear until death.

These pieces are neither thin nor harmonious, they look more like old English women stuffed with unmarried people, instead they cope well with the protocol function offered to them. Approximately 2 kilograms of goose are cut into pieces like a fistful of poets, mousses and some lean meat on them and boiled in a "pan" to cover them, water with 2-3 sprigs of thyme, a handful of peppercorns, 4-5 bay leaves, christened with some white wine, I prefer cider, and a pinch of salt, say 3 tablespoons.

After 1 hour of boiling, remove from the aromatic sea, drain and place in a Jena bowl (they like to be seen) and dress in a mixture of paprika, hot paprika and crushed garlic until he sees no drop of whiteness (the nobility makes them slightly shy). Leave in a cool place, even in the refrigerator, for at least one night.

Long and thin slices are served, stolen, playing somewhat, in front of the smokers who have to wait, the role of diazepam as a cocaine substitute.

Bacon with garlic in a jar

This is a find of grandparents and aunts who do not participate in the cutting ball and who, even if they enjoy the products offered by children or grandchildren, ask in the memory of old times, a few thinner pieces of unprepared bacon, say a kilogram.

Tactically, cut the raw material into mouthfuls the size of a grandfather's thumb, enough to eat at a snack and place them in a glass jar, nicely cared for and sprinkled with plenty of salt, strain between them a few sprigs of thyme and wrap each layer in crushed garlic. Add cold spring water and wait a few good days. I don't have to tell you that these pieces just look like the most wonderful grandchildren with their fragrant whiteness, cut into slices, on a tiny wooden bottom, when they come from the snow.

The two dishes presented are, on the other hand, the apartment alternative, discreet but original for obtaining bacon, ham or whatever you want to call them, smoky but extremely tasty, the aroma depending only on the purchase of two kilograms of goiter and of a thin bacon, with a well-groomed rind, from a well-bred pig.

Method of preparation

Bacon with mouse, shaped into suitable pieces, is boiled over low heat, uncovered, approx. 60 minutes, in the cabbage juice seasoned with spices, and chopped garlic cloves.

Then remove from the juice, allow to drain and cool for approx. 30 minutes, then sprinkle with paprika or hot peppers, according to everyone's preference and leave to cool.

Serve with homemade bread, along with garlic or onion, according to everyone's taste.

Chocolate cake

In a bowl sift the cocoa flour, powdered sugar, baking powder, baking soda and a

Pork jelly

For New Year's Eve, we prepared pork meatballs. The pork ear is parched and washed well. it

Boiled Bacon with Paprika and Garlic

Choose bacon from pork belly, wash well, dry, level to give it a beautiful shape. If it is too long, we cut it in two, three, and salt it, all right. Meanwhile, bring the water to a boil, add the pepper and bay leaves. when the water starts to boil, we put the bacon there and let it boil on a lower heat.

Add more water from time to time if necessary and turn the bacon to boil evenly on both sides. We try with a fork if it is ready, if it penetrates easily into the bacon then it is cooked, if it penetrates harder we leave it to boil. If we can cut a little from a corner of bacon to see if it is salty enough, if it doesn't suit us, we add more salt.

After boiling, close the stove and leave the bacon in the pot, covered with a lid, until completely or almost cooled. Remove, drain and sprinkle with plenty of chopped garlic, press to stick well to it and then sprinkle with plenty of paprika. We put it in the fridge.

Serve cold, as an appetizer with a glass of brandy. It can be divided into portions, put in plastic boxes and kept in the freezer.

Scalded bacon

Some time ago I received - cado, cado! - a piece of bacon from Sighet. It is said that this bacon on the belly (which has a lot of meat, so much to say that it is bacon) is a kind of specialty of the area. It seemed very good to me, but I thought I could make it even better if I boiled it and seasoned it. Which I did, respecting and adircam ad literam a recipe of Mr. Chef Maniac.


  • bacon
  • 1 tablespoon allspice seeds
  • 1 teaspoon peppercorns (I used green)
  • 4-5 cloves of garlic
  • 2 tablespoons paprika
  • 2 bay leaves
  • salt

That's what the bacon looked like when I received it. Tasty, but a little loud.

I prepared, separately, the spices - garlic, allspice and green pepper.

I boiled water with two bay leaves. When it boiled, I put the bacon. I didn't add salt, because it was already salted bacon - but I would have added, if necessary, a teaspoon.

I left it to boil for about an hour and a half, until I stuck the fork in it easily. In the meantime, I crushed the spices.

When the bacon was tender enough, I took it out of the water.

As hot as it was, I made some thick notches on the top (so the one opposite the part with the rind) and rubbed well with the crushed spices.

Then I rubbed with the paprika, until it became uniform and penetrated the notches.

Since winter is coming soon, I say try it. If you have a piece of bacon with meat, by this method you will get a kind of bacon that beats any similar product in any store. Good appetite :)

First wash the eggplants and cut them into cubes. In a large bowl put water, a tablespoon of large salt, dip the eggplant and cover with a plate to sit under salted water.

After half an hour we rinse them very well and dry them with absorbent kitchen towels.

Heat the 5 tablespoons of oil and fry the eggplant. Cover with a lid and shake the pan from time to time. When it starts to take on color, take the lid and continue cooking until it softens and browns nicely.

Remove them on absorbent kitchen towels to absorb excess oil.

Put 3 tablespoons of oil in a saucepan and sauté the chopped onion until soft. Add the peeled tomatoes, paprika, thyme, salt and pepper. Boil for about 4-5 minutes, stirring occasionally.

Add the eggplant, garlic passed through the press and enough water to cover them.

Cook for another 10 minutes. If the stew is too low, add a little more warm water and bring to a boil, two more.

Extinguish the fire and sprinkle with chopped parsley.

The food is ready and can be served. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Boiled bacon with paprika and green garlic - Recipes

For the preparation you need: 1-1.5 kg of bacon, 2 handfuls of onion peel, 12 cloves of garlic, 1 tablespoon salt, hot peppers, bay leaves, peppercorns - to taste.

In a bowl pour 1 liter of cold water, add 1 glass (250 ml) of salt. Onion peels are washed, cut with scissors and put in water with bay leaves, pepper and spices. Dip the bacon in the brine so that it covers it a little, place a plate with a weight on top (a flint stone or a 3 liter jar of water) and boil for 15-20 minutes after the first boil, until the bacon becomes soft. After removing from the heat, leave the bacon in water for another 10 minutes, during which time 3 cloves of garlic are cut into thin slices. The remaining garlic is passed through the press, mixed well with salt, paprika or hot peppers and favorite spices. Remove the bacon from the pot, dry it with a towel, prick it from place to place with a sharp-edged knife. Put the garlic slices in the slices, then grease the bacon with the spice mixture, wrap it in cellophane and put it in the freezer.

Brine for bacon

Brine for bacon recipes: how to cook brine for bacon and the tastiest recipes for bacon boiled in wine, crucian brine, mackerel brine, perch brine, mackerel brine, pickles in winter brine, baked carp brine.

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